Gingerbread is such a tasty treat, and it’s super easy to make, so I thought I’d share my recipe with you!
I don’t do that much Christmas baking, but I like to do something each year, and it’s been a while since I’ve made gingerbread, so I thought, while I was doing it, I’d share it here on the blog!
This isn’t my first gingerbread related Christmas recipe, although it is my first making actual gingerbread, which seems pretty funny. It is also not my first foray into Christmas baking this year, as I did make Shortbread last week to take into work! (It was requested, if you’re not sure whether to try out the recipe or not!)
I thought I’d share my previous Christmas baking posts here too, in case you were looking for some ideas:
Traditional Mince Pies
If you try any of these out, let me know!!
I decided to make gingerbread this year, as I’ve not made it for quite a while. It’s a fairly easy recipe, and of course tastes great. I had to borrow a gingerbread man cutter, which is probably why this is so long overdue!
What You Need
- Wooden Spoon (x2)
- Mixing Bowl
- Rolling Pin
- Cookie Cutter(s)
- Baking Pans/Cookie Sheets
- Baking Paper (For Lining)
- Cooling Rack
- 75g unsalted butter
- 100g light brown soft sugar
- 100g golden syrup
- 225g plain flour, plus extra to dust
- 2tsp ground ginger
- 1tsp bicarbonate of soda
- Icing Sugar/Icing Pens to decorate as you prefer
How to Make Gingerbread Biscuits
In a small pan, heat the butter, sugar and golden syrup over low heat, stirring until the sugar dissolves. Set aside to cool for 5min.
Mix the flour, ginger and bicarbonate of soda. Make a well in the centre and pour in the butter/syrup mixture. Stir to combine, then using your hands, bring it all together to form a soft dough until it’s smooth.
Wrap in cling-film and chill for around 15min to let it firm up slightly.
Line your pan(s) with baking paper.
On a lightly floured surface, roll out dough to around 5mm thick. Cut out your shapes, re-rolling trimmings as needed. Transfer to the prepared baking sheet, spacing apart. Pop them back in the fridge to chill for around 30min.
I used a gingerbread man cutter, and smaller festive shapes. The smaller shapes need less baking time.
At this point I do a bit of clean up, and…
Pre heat your oven to 190°C (170°C fan) mark 5.
Bake the biscuits for around 12 minutes, or until they are sort-of sandy to touch. Leave them to cool for 5 minutes in your pan(s), then transfer to a wire rack to cool completely.
TIMING will vary depending on your biscuit sizes so do keep an eye on them!
Decorate with icing as you like and enjoy!
Are you doing any baking this Christmas? Let me know in the comments, or of course you can find me over on Twitter or Instagram! If you try out any of my Christmas recipes let me know!Follow me on social media